salad

This easy Moroccan Couscous Salad with Raisins recipe is one of my go-to crowd pleasures. It is so simple to make, which is surprising given its complexity in flavour. It is impressive what a little orange zest and balancing of sweet, salty and citrus can do.

This is one of my favourite autumn dishes. It makes a great side dish to accompany a big meal gathering or it can also be had as a meal on its own with the addition of some chickpeas for protein. This recipe was one of the first recipes to appear on my website back in 2013. I learned how to cook from watching Master Chef Australia and after diligently watching the first season, I purchased the cookbook of the Winner Julie Goodwin. This recipe for Moroccan Couscous Salad with Raisins is a recreation of her Couscous Salad with Orange. I love how simple it is to make, despite the complexity in flavour.

Hemp hearts are currently a hot topic and for good reason. They are an easy protein source, packed full of essential fatty acids, locally grown, and super versatile. I love hemp so much I’ve share my favorite milk alternative Hemp Milk, and a yummy nutrient-dense snack Hemp and Sunflower Seed Pâté in the past. This Vegan Ranch Dressing with Hemp is my new favourite way to incorporate hemp into my day. The creaminess of the hemp lends itself to this dressing, and there’s no reliance on any other nut or seed butter (tahini, I love you but I need a change). It’s a great salad dressing for those hearty cold weather salads. I love it with shredded kale, beets, and carrots on top of fluffy quinoa. Yum!
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The summer markets are bursting with berries, stone fruit, and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, e sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries. I’m sharing one of my favourite recipes -Creamy Summer Coleslaw Recipe with Yogurt Dressing, adapted from My New Roots Sarah Brittons’s Cookbook Naturally Nourished. Her version is a beautiful creamy autumn slaw, using seasonal Brussels sprouts and apple. I’ve revamped it to suit the summer months, showcasing one of the most undervalued vegetables on our shelves – cabbage of course.
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Wow, where did summer go?! I’ve been holding on to the last of it with my smoothie bowls and salads, and here’s my last ditch effort at preserving summer. What makes this salad special is that Napa cabbage is the main star. It’s crunchy and delicious when shredded, and is a great calcium source that often gets overshadowed by calcium-rich kale and bok choy. This Baked Tempeh Asian Cabbage Salad with Ginger Sesame Dressing is simple to prepare and uses fermented Apple Cider Vinegar as a base (also see Beet Apple and Kale Salad with Walnuts and Dill) which is something we could all eat a little bit more of. I hope you love this salad as much as I do. Here’s to finishing dinner while the suns still up. …

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Hi! I am Rachel and I am a Registered Dietitian who is passionate about plant-based nutrition that is not only healthy for us, but also for the planet. I want to share with you my favourite plant-based recipes, nutrition information that is always backed up by evidence, and tips on green sustainable eating. Check out my site and let me know what you think! Read more about The Conscious Dietitian